Intramuscular Tenderness Mapping and Muscle Fiber Directions of Small Muscles in the Beef Round

Authors

Lasika S. Senaratne, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Jeremy H. Hinkle, University of Nebraska-LincolnFollow
Siroj Pokharel, University of Nebraska-LincolnFollow

Date of this Version

2010

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

The intramuscular tenderness variation of m. pectineus (PT), m. sartorius (SR), m. gracilis (GL), m. vastus intermedius (VI), and m. vastus medialis (VM) was investigated. The PT, SR, VI, and VM muscles (n=10 each) were grilled as whole muscles, whereas the GL was grilled after cutting into anterior and posterior regions. Grilled muscles were cut into equal size sections perpendicular to the long axis from proximal to distal. Cores were prepared from each section and Warner-Bratzler shear force (WBSF) was measured. The overall mean WBSF values for PT, SR, VI, GL, and VM were 8.29, 9.79, 10.54, 10.47, and 9.35 lb, respectively. The muscle fiber orientations of PT and VI were bipennate, GL and VM were unipennate, and SR was fusiform. Based on the WBSF ratings and muscle fiber orientation, all of these small muscles are relatively tender (especially the PT), and they could be merchandized as single-muscle steaks or medallions.